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- Butcher: Specifically designed for slicing, filleting, and deboning raw or cooked meat.
- Fillet: With a narrow, long, and flexible blade, ideal for removing skin and precisely filleting fish or meat.
- Cheese: Designed for clean cuts without sticking, suitable for soft, semi-hard, and hard cheeses.
- Professional: Professional knives are designed for intense and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
- Curved: Ideal for cutting foods that require quick, continuous motions, such as vegetables or herbs.
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